Lacto-fermented carrot ginger slaw

Try this health-promoting, live-cultured fermented slaw with your next stash of extra carrots.

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Mustard and beyond

What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!

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Nectarine salsa, thanks Washington state

My Canbassadorship with Washington State’s Fruit Commission yielded a couple lovely stonefruit projects again this year, including a recipe for nectarine salsa.

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Loquat love in Texas

When life gives you free fruit. You should eat it, as many ways as possible.

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Fig bars gluten-free

 

A gluten-free version of the childhood favorite, Fig Newtons!

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